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lemon juice

Vegan Lemon Poppy Seed Cookies

vegan, lemon, poppy, cookies

A stack of these will definitely cure the winter blues.

 

February. I don’t know about you but by this time of year I’m ready for sunshine and rainbows again. Nothing cheers me up more than a bag of citrus. Oranges, grapefruits, tangerines, blood oranges and of course lemons are in abundance right now. I truly think they are intended for our long winter months just to brighten our day. What better way to use them than in cookie form?

I also think that by this time in winter, we’ve consumed a few extra pounds munching on snacks and drinking wine, that summer bod is a long, long way away. So why not snack on another cookie? Am I right? With 3 kids and a husband, cookies disappear pretty fast around here. My oldest daughter has an egg allergy and cookies are one of the toughest desserts for her to have. I am always looking for new ways to create eggless cookies for her to enjoy.

Lemon Poppy Cookies

vegan, lemon, poppy, cookies

You won’t be able to keep these for long!

I bring you these Lemon Poppy Seed Cookies, and just by chance they also happen to be vegan so it’s a win for everyone (except those of you who are gluten free, sorry). Bright lemon flavor, bits of poppy seeds and the glaze, ohhhhhhh the glaze is what makes these perfect! A soft and chewy cookie with the ever so slight crisp edges. I love a good chocolate chip cookie but really these are wayyyyyy more my style. Oh, and did I mention…one bowl and NO MIXER! Okay, I got you hooked now!!! If you are anywhere in the Pacific Northwest this weekend, I’m pretty sure these will be a necessity. 

As always, I love seeing your creations. Please be sure to tag me on Instagram or Facebook, I love to share your recreations in my stories. And don’t forget to Pin for later!

xoxo,
Cosette

vegan, lemon, poppy, cookies

Soft, chewy and perfect!

 

 

Print Recipe
 Vegan Lemon Poppy Seed Cookies
Makes 24 cookies
vegan, lemon, poppy, cookies
Course Dessert
Cuisine Dessert
Keyword cookies
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Cookie
Lemon Glaze
Course Dessert
Cuisine Dessert
Keyword cookies
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Cookie
Lemon Glaze
vegan, lemon, poppy, cookies
Instructions
  1. In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine.
  2. Make a well in the center of your flour mixture and add your oil, water, lemon juice, vanilla and zest.
  3. Mix well and stir until a cohesive dough forms. If dough is still a bit crumbly, add a drop or two of water as needed.
  4. Place mixture in the fridge for an hour, or longer The refrigeration helps the cookies not to spread while baking.
  5. Preheat oven to 375F degrees. Prepare 2 baking sheets with parchment or silicone mats.
  6. Once your dough has chilled and your oven is preheated, using a cookie scoop, scoop your dough and slightly flatten each cookie.
  7. Fill each cookie sheet with 12 cookies, leaving about 1.5" between each cookie as they will spread. Keep your second sheet in the fridge while you bake your first one.
  8. Bake for 10 minutes, remove and let cool before adding glaze. Add your 2nd sheet and repeat.
  9. Prepare glaze by mixing powdered sugar and lemon juice together until a thick glaze forms.
  10. Glaze cookies once completely cool. Store in an airtight container for a week. Enjoy!
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Lebanese Cauliflower Bites ~ Arnabeet

cauliflower, tahini, lebanese, appetizer

Tangy baked cauliflower with tangy lemon and tahini sauce.

 

There are days I can’t remember where I put my keys or what I ate for breakfast. Is it the 3 kids that made me lose my memory or just getting older? I’m not sure but I do know that there are some memories that are hard to forget. Like Sunday meals with the family growing up. Sundays were one of the only days my dad didn’t open the shop. It was also the day where we had a big meal, often chicken and toum, grape leaves and side dishes of hummus and baba ganoush. Not too long ago, I remembered a dish my mom used to make, fried cauliflower. Fried bites of cauliflower with tangy, delicious tarator sauce. But let’s be honest, I don’t like frying much. So I thought recreating this well loved recipe by roasting the cauliflower, resulting in a delicious side dish or appetizer perfect for Sunday supper or an appetizer or side dish at your holiday gathering. 

 

Baked not Fried

Arnabeet Mekleh (translated to fried cauliflower) is a common Lebanese snack. Cauliflower florets dredged and fried into morsels of goodness, drizzled with the classic tarator sauce (tahini garlic sauce). Don’t get me wrong, I LOVE these bites, they are everything you dream of. But I do NOT like frying, especially savory foods. I’ll fry a donut any day of the week, but savory foods tend to evoke more of a smell when frying. And let’s be honest, anything baked is 10x healthier for you. Do you prefer baked foods versus fried? Truth be told, my kids aren’t cauliflower fans, until they tried these delicious bites. Roasted to perfection with a healthy coating of toum to really caramelize and glaze the bites, tangy lemon squeezed on top and garlicky tarator to dip. These simple ingredients truly transform the simple, humble cauliflower to the perfect snack. 

cauliflower, tahini, lebanese, appetizer

A squeeze of lemon on the hot charred cauliflower.

 

cauliflower, tahini, lebanese, appetizer

Classic taratore sauce (tahini, garlic and lemon) take these from ordinary to extraordinary.

 

Health Benefits

Cauliflower has been the CRAZE lately, cauliflower rice, cauliflower pizza (which I beg to disagree on). Truth is, cauliflower is a superfood that we all should be eating more of. It’s an excellent source of fiber, high in Vitamin C and an anti-inflammatory. I always appreciate new ways of enjoying vegetables, with this dish being both vegan and gluten free, it’s a winner for anyone looking for a delicious, nutritious dish. 

As always, I hope you enjoy this dish and love seeing your creations. Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo,
Cosette

cauliflower, tahini, lebanese, appetizer

Enjoy as an appetizer or side dish for any meal.

 

cauliflower, tahini, lebanese, appetizer

Lebanese Cauliflower Bites, Pin for later.

 

 

Print Recipe
 Lebanese Cauliflower Bites ~ Arnabeet
cauliflower, tahini, lebanese, appetizer
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Baked Cauliflower
Tarator (tahini sauce)
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Baked Cauliflower
Tarator (tahini sauce)
cauliflower, tahini, lebanese, appetizer
Instructions
Baked Cauliflower
  1. Preheat oven to 500 degrees.
  2. Prepare cauliflower by cutting into florets.
  3. Spread florets on baking sheet and coat with toum and salt, be sure each floret is coated.
  4. Bake for 20-25 minutes tossing halfway to ensure all pieces are browning evenly.
  5. Once browned and caramelized, remove from oven and squeeze liberally with lemon.
  6. Plate and enjoy with taratore sauce.
Tarator Sauce
  1. With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking. Add additional water or lemon juice to thin if too thick.
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Instant Pot Chicken Shawarma

chicken, lebanese, instant pot, shawarma, wrap

These delicious chicken shawarma wraps are quick, easy, healthy and perfect for any dinner.

One of my fondest memories as a kid was my first trip to Lebanon. So many new people, places and things to see and do. I was about 12 years old and I remember my mom being terrified that after all the years of speaking to us in Arabic, we wouldn’t be able to hold a conversation. See, my parents always spoke to us in Arabic but we replied in English, go figure! To her surprise and delight, after a few days our mouth couldn’t stop talking. 

One afternoon our whole family, I’m talking My Big Fat Greek Wedding Style, 30+ people all gathered at a park or field or something for an afternoon. I’m sure I have pictures somewhere, but what I distinctly remember is watching my uncles and cousins butcher a lamb! I watched in intrigue and probably some horror as this little lamb was getting ready to be cooked. To the spit the little lamb went and I’m sure it was the best lamb I ever had!! 

Shawarma

Shawarma is a meat preparation, historically done with lamb but today often with chicken, beef or veal. Much like my experience as a little girl watching the lamb cook on a spit, the shawarma technique was created to allow roasting layers and layers of meat but without bones. Meat is layered on a vertical spit and layered with fat to keep the meat tender and juicy. As the meat cooks, it is cut off to serve. The meat is flavorful, tender and delicious. Crazy as it may sound, shawarma was brought to Mexico by immigrants from the Middle East. Later they evolved into tacos al pastor. As Lebanese immigrants made their way to Mexico, they brought their culture and traditions. They began integrating their own heritage with Mexican cuisine.

Modern Day Shawarma

While I’d love to have a spit in my front yard, or a vertical shawarma roasting machine in my kitchen, that probably isn’t going to happen! So what’s the best way to get all the flavor in a shawarma sandwich? Enter Instant Pot! I’ve taken some of the oldest techniques and completely modernized them into using the Instant Pot. Spices, tender chicken thighs and all the amazing fixings, this sandwich may send you all the way back to Lebanon! 

I hope you enjoy this simple recipe, not only is this version delicious but the spice mix is divine and can used on anything from potatoes to burgers! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. 

Xoxo
Cosette

 

chicken, lebanese, instant pot, shawarma, wrap

A gorgeous blend of spices to create a warm flavor.

chicken, lebanese, instant pot, shawarma, wrap

Chicken being prepared for the Instant Pot.

 

chicken, lebanese, instant pot, shawarma, wrap

Chicken cooked perfectly in 8 minutes!

 

chicken, lebanese, instant pot, shawarma, wrap

Wrapped up, filled with delicious veggies and tatatore sauce.

 

chicken, lebanese, instant pot, shawarma, wrap

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Print Recipe
 Instant Pot Chicken Shawarma
chicken, lebanese, instant pot, shawarma, wrap
Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Shawarma Spice Mix (makes 3/4 cup)
Chicken Shawarma
Tarator (tahini sauce)
Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Shawarma Spice Mix (makes 3/4 cup)
Chicken Shawarma
Tarator (tahini sauce)
chicken, lebanese, instant pot, shawarma, wrap
Instructions
Shawarma Spice Mix
  1. Mix all spices together and store in jar.
Chicken Shawarma
  1. **Note the above Shawarma Spice Mix makes MORE than needed for this recipe. Save remainder for another time. Coat chicken with 3 Tbsp Shawarma Spice Mix and olive oil. Can leave to marinade overnight, but not necessary.
  2. Add 3/4 cup stock to the bottom of your Instant Pot and add the rack.
  3. Lay the spiced chicken on the rack. Place lid on pot and close to sealing position.
  4. Set to MANUAL 8 minutes, let cook.
  5. Once completed, release pressure after 5 minutes.
  6. Assemble your shawarma with any/all the toppings you'd like on pita: cucumbers tomatoes radishes onions with sumac green onions pickled veggies
  7. Prepare taratore sauce: With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking.
Recipe Notes

Check out Episode 2 on Ugly Delicious for a deeper connection tacos al pastor and Lebanese immigration. 
https://www.eater.com/2018/2/23/17029898/ugly-delicious-tacos-recap-season-1-episode-2

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Baba Ganoush

 

It’s been over 20 years since I have made a trip to Lebanon to visit family. Yikes! I didn’t realize how long it had been until I calculated the years. Kind of like me thinking 30 years ago was in the 70s, but actually it was the 90s…how did this happen??? Anyway, my last trip to Lebanon I was 17 years old. Young, excited, rebellious! My grandfather, may he rest in peace, I’m sure had a blast with the shenanigans I pulled. Even though I was young(er), the sense of livelihood and excitement was there for everyone. Huge gatherings with friends and family that occurred regularly, always centered around food. 

mezze platter, charcuterie board, baba ganoush

Some labnah, olives and parsley salad with sumac

In Middle Eastern countries, we celebrate everything with food! Mezze, is the equivalent to a MASSIVE charcuterie board here in the United States. When you walk into a home, food is immediately offered and you are expected to eat. Mezze is a spread of many different appetizers and usually enjoyed with a drink such as arak. Some common dishes include hummus, labneh, fresh pita bread, olives, baba ganoush, chicken, grape leaves, cheeses, veggies and more. A table is spread with endless food options but yet, no one eats a large meal. It’s just small bites you can enjoy leisurely. That’s the thing, everything is slower and not rushed in Lebanon. People take the time to enjoy each other’s company, enjoy the food, dance, talk and spend hours enjoying the afternoon or evening. 

I read this article a while back in the NY Times, it was titled, How to Throw a Relaxed Parisian Dinner Party.  As I read it, I thought to myself, this was what life was like in Lebanon. Dining with friends and family and enjoying every moment. Being in the moment. Talking, eating, enjoying life and the company of friends and family. The best conversations and friends come around a table to enjoy food. 

Now in my 30s, full family, lots of friends, one of my favorite things to do is entertain. I love to feed people, just like my parents do, just like their parents did and all my aunts and uncles still do. It’s not me, it’s cultural. It’s a way of a life, a way we grew up learning to share what we have, especially food. For me, being Lebanese is not just where my parents came from, it’s a link to my culture, my history, my family. 

As I continue to grow and learn about food, culture and the art of entertaining, I continue to circle back to my amazing heritage. This month, a group of amazing bloggers are celebrating the art of Arab food by using the hashtag #AprilisforArabFood . Follow along to see all the amazing creations from various Arab countries all over the world. The most amazing part is each post not only shares food, but stories and memories. 

mezze, appetizer, baba ganoush, charcuterie board

Silky, creamy baba ganoush

Today I’m sharing my recipe for baba ganoush and pita bread that you can add to your OWN mezze platter. Baba Ganoush, is an eggplant dip with many variations similar to hummus. I personally like my baba ganoush very smooth and creamy versus the traditional thick style. Running the eggplant through a food processor helps to get it silky and smooth. This easy recipe will have you making it weekly along with amazing fresh from the oven pita bread! You can click to find other Lebanese Recipes on the blog to add to your mezze platter. Find the recipes for baba ganoush and fresh pita bread below. 

baba ganoush, charcuterie board, mezze

Baba ganoush, silky and smooth

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

Print Recipe
 Baba Ganoush & Pita
Find these two delicious recipes to add to your own mezze platter.
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Instructions
Baba Ganoush
  1. Set your oven to 450 degrees or light your grill.
  2. Prepare eggplant by washing and rubbing with a touch of olive oil.
  3. Place eggplants on a large baking sheet to roast in the oven or place directly on flames of grill on medium-high heat.
  4. Allow eggplants to roast turning every 5 minutes or so to allow each side to char and roast. You'll want to roast for about 15-20 minutes until eggplants are very soft.
  5. Once soft, remove from grill or oven and place on a roasting pan, cover with plastic wrap for about 5 minutes to allow the steam to create for easy removal of skin.
  6. Once steamed up, remove plastic wrap and begin to remove the skin, it should come off very easily at this point.
  7. Place the flesh of the eggplant in a colander and allow to drain excess liquid for about 5 minutes.
  8. Place drained eggplant and garlic in food processor and allow to process. Add in your tahini, lemon and salt. Adjust to taste, drizzle with olive oil and enjoy with fresh pita.
Pita Bread
  1. Preheat your oven and baking steel or pizza stone on 550 degrees and allow to heat for about an hour.
  2. In the bowl of your stand mixer fitted with dough hook add your flour and salt to the bowl.
  3. In a small measuring cup, add your yeast + sugar and fill with 1 cup warm water (110 degrees). Set aside and allow to bloom for about 5 minutes.
  4. With the mixer on low, add your yeast mixture to the flour mixture. Add an additional 1/4 cup warm water if needed to create a cohesive dough.
  5. Allow mixer to work the dough for about 5 minutes.
  6. Cover bowl with warm damp towel and allow dough to rise for about an hour in a warm space.
  7. Once dough has risen, begin to make pita.
  8. Take a small piece of dough and roll very thin (as thin as you can go without tearing) on a well floured surface. Place on a pizza peel and place on steel or stone.
  9. Pita will only need to bake for about a minute, watch closely as it puffs and once fully puffed, remove from oven and place on a plate covered with a towel.
  10. Repeat until dough is done, make approximately 1 dozen pita.
  11. Store in a ziplock bag to stay fresh. Best used the day of or heat slightly before using.
Eggplant Oven Instructions
  1. Preheat oven to 450 degrees
  2. Prepare eggplants by trimming tops and bottoms and using a vegetable peeler, peel just part of the skin, making stripes.
  3. Cut eggplants into 1" cubes and place on large baking sheet.
  4. Drizzle with olive oil (2-3 tsp) and a sprinkling of salt (about 1/2 tsp)
  5. Using clean hands, mix to coat all pieces and make a single layer on baking sheet.
  6. Roast for 25 minutes, mixing halfway through baking. Remove from oven and let cool slightly.
  7. Place cooled eggplant and garlic in food processor and allow to process. Add in your tahini, lemon. Adjust to taste with any additional salt or lemon, drizzle with olive oil and enjoy with fresh pita.
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Pi(e) Day ~ Apple Pie

Apple pie, Pi Day

Anyway you slice it, pie is good! Especially on Pi Day. What is Pi Day? Pi Day is the annual celebration of the mathematical constant π. Anything constant deserves a celebration! Now, I’m no mathematician but I sure can get down with Pi(e) any day of the week. Whether they be sweet or savory, there’s always room for pie. Don’t you think? 

With so many choices for pie, I had a hard time choosing the right one! Apple Pie, a classic, definitely not part of my Lebanese roots but apple pie holds a special place in my heart. Every Thanksgiving growing up my Godmother (also the Orr’s Box lady) asked my mom to make a homemade apple pie. She promised to peel all the apples as long as my mom made the pie. And every year, the night before Thanksgiving, Marie would come over and sit at the kitchen table peeling all the apples. I’d sneak in and eat some of course but she peeled and cut them all so they were ready for a perfect apple pie on Thanksgiving. 

Apple pie, Pi Day

Obviously my Thanksgiving would never be complete without an apple pie, it is the quintessential pie, all American and perfect for any occasion. Best with a homemade crust but forgiving and easily made with any store bought crust. I’m no pie maker for sure, and most of my pies are usually savory, in the form of a galette or have a crumb topping. I went outside my comfort zone and made a very basic lattice top with some lovely leaf decor. You can do it anyway you’d like! My favorite crumb topping comes from Pioneer Woman from her Dreamy Apple Pie recipe, so feel free to swap out the top crust for a crumble. 

So however you celebrate Pi(e) day or any other day of the week, I hope you enjoy this recipe! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Pie filling

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Apple pie, Pi Day

 

Shop Essentials for your pie:

 

 

 


Print Recipe


Pi(e) Day ~ Apple Pie

Apple pie, Pi Day

Course Dessert
Cuisine Dessert

Prep Time 1 hour
Cook Time 1 hour
Passive Time 30 minutes

Servings
servings


Ingredients

Course Dessert
Cuisine Dessert

Prep Time 1 hour
Cook Time 1 hour
Passive Time 30 minutes

Servings
servings


Ingredients

Apple pie, Pi Day


Instructions
Pie Dough
  1. Use your favorite pie dough recipe or store bought. Keep cold until ready to use.

  2. See my notes below for tips and favorites. You will need 2 pie dough pieces for this recipe. **

Apple Pie Assembly
  1. Preheat oven to 450 degrees Fahrenheit.

  2. In a large bowl, combine all your filling ingredients except for the butter, milk and coarse sugar.

  3. On a well floured surface, roll your 1st pie dough out in a large round, large enough to cover a 9" pie plate.

  4. Drape over a 9" pie plate allowing the excess to drape over. Pour your apple mixture into pie plate and dot with the 2 tablespoons of butter, broken up into pieces. Place in fridge.

  5. Roll your 2nd pie dough out and cut into even strips to create a lattice effect. Check out the tips and link below for other ideas on covering a pie. You can also simply roll into a round, drape over pie and cut slits to allow for venting. **

  6. Whichever style you choose, trim excess dough then crimp together to seal edges.

  7. Brush the top of your pie (not crust) with milk then sprinkle with coarse sugar.

  8. Place pie on a sheet pan to allow any drips to fall on there instead of your oven.

  9. Cover edges of your pie with either a pie shield or tear small sheets of foil and gently fold around edges.

  10. Place pie on sheet pan in oven and bake for 15 minutes at 450 degrees.

  11. Drop temperature to 375 degrees and bake for another 30 minutes, leave foil on edges.

  12. After 30 minutes, remove foil from edges and check top of pie for browning. If the top of pie is becoming too brown, you can drape a loose piece of foil over the whole thing.

  13. Bake for another 30 minutes at 375 degrees.

  14. Check for a browned bottom crust, a nice golden color on top and caramel-like filling through your holes. Remove from oven, let cool on wire rack then enjoy with ice cream or whipped cream.


Recipe Notes

I like using Cocina Marie's all butter pie dough recipe:
http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/
I did sub 1/4 cup spelt flour for this particular recipe and had great success. 

Some ideas, tips and tricks for your 2nd layer of pie dough: 
https://www.bbcgoodfood.com/howto/guide/11-super-easy-ways-decorate-pie


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